# Components:
→ Chicken & Sauce
01 - 4 boneless, skinless chicken breasts
02 - 1 cup barbecue sauce
03 - 1/2 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and pepper to taste
→ Sliders
09 - 12 slider buns
10 - 6 slices cheddar cheese, halved
11 - 1 cup coleslaw
12 - 2 tablespoons unsalted butter, melted
→ Fries
13 - 4 large russet potatoes
14 - 2 tablespoons vegetable oil
15 - 1 teaspoon sea salt
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon paprika
# Directions:
01 - Preheat the oven to 425 degrees Fahrenheit.
02 - Pat the chicken breasts dry and season both sides evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat and sear the chicken for 2 minutes on each side until golden brown.
04 - Transfer the seared chicken to a baking dish, pour chicken broth and barbecue sauce over it, then cover tightly with foil.
05 - Bake the chicken for 20 to 25 minutes, until cooked through and internal temperature reaches 165 degrees Fahrenheit.
06 - Cut potatoes into 1/4-inch thick fries, toss with vegetable oil, sea salt, black pepper, and paprika, then spread evenly on a parchment-lined baking sheet.
07 - Bake the fries for 25 to 30 minutes, flipping halfway through, until golden and crisp.
08 - Remove baked chicken from the oven, shred using two forks, then toss it with the cooking sauce in the baking dish.
09 - Brush slider buns with melted butter and toast lightly in the oven for 3 to 4 minutes.
10 - Build sliders by placing shredded BBQ chicken on the bottom halved bun, topping with cheddar cheese and a spoonful of coleslaw, then covering with the top bun.
11 - Serve the sliders hot alongside crispy fries.
